Sakkarai Pongal

02 Jun
Sakkarai Pongal

My very first blog and thought I should start with something sweet. Now being a south Indian and having had “sakkarai pongal” for every pooja and auspicious function, thought it would be nice to start with this. Sakkarai pongal, is nothing but rice and moong dhal with jaggery and oddles and oodles of ghee and cashews. This is made specially for any auspicious event or pooja as “prasadam”. The best accompaniment for the “Sakkarai Pongal” is the vadai. It cuts down the sweetness and makes it even more yummy.


Sakkarai pongal



Raw rice – ½ cup
Moong dhal – 3-4 tbsps
Jaggery – ¼-1/2 cup (depending on sweetness)
Ghee – 3-4 tbsps
Cashews – 9-10 nos
Cardamons – 2 nos
Pacha Kalpooram( camphor-edible one) – a tiny pinch( it’s very over powering)


Roast the moong dhal with little ghee till the dhals are coated with the ghee. In a pressure cooker, add the rice, dhal add water and cook. Let it be in the pressure cooker for 4-5 whistles, this helps the rice to be very soft. Now in another kadai, add the powdered jaggery and add water just to cover it. Heat it, to help it dissolve in the water. Filter the Jaggery and add it to the mashed rice .In a separate pan, heat ghee and roast the cardamoms and cashews( you can also add raisins if u like). Once the cashews turn golden brown switch it off and add the “Pacha karpooram”. ( the “pacha karpooram” is very overpowering, so add as lil as possible.) Add this to the rice and jaggery mixture and mix it well. Garnish with some for cashews and serve.


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Posted by on June 2, 2014 in Festival Dishes



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